Friday, November 06, 2009

Vegetarian (vegan) Shepherd's Pie

This autumn, J and I were inundated with gifts from our school and friends' gardens. Our kitchen was filled with persimmon, sweet potato, onions, and potatoes. Having worked through most of the overstock, I am still faced with how to use 5 persimmon tomorrow (perhaps a bread?) and about 4 gargantuan sweet potatoes. Looking at a pile of radish greens, onions, and potatoes provided from our friend Miyawaki-san's hatake, I decided to make something pie-like. Inspired by the recipe from fatfreevegan , I concocted a Farmer's Pie.

Farmer's Pie
5-6 small to medium potatoes
1/2 cup soy milk
dash of salt and pepper
1 tbsp canola oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
1 red pepper, diced
1 yellow pepper, diced
6-8 ounces fresh mushroom, diced
2 cups vegetable broth
1 can/pack kidney beans
1-2 cups green beans, snapped
1 1/2 tsp thyme
2 tsp fresh rosemary
1/2 tsp sage
2 cups radish greens or spinach
1 tbsp cornstarch
2 tbsp water

1. Cube and boil the potatoes.

2. Mash them, as you will, and add soy milk. Flavor with salt and pepper to taste. Set aside.

3. Using 1 tbsp canola oil, fry onions till translucent.

4. Add garlic, and cook for 2-3 minutes more.

5. Add carrots, celery, pepper, and mushrooms and cook for 3-5 more minutes.

6. Add veg broth, kidney beans, green beans, radish greens, and herbs. Simmer for 20 minutes.

7. Some liquid remains in the pan, so add corn starch and stir till sauce has thickened.

8. Pour into glass pie dish, and top with mashed potatoes.

9. Sprinkle with sage and rosemary. Broil for 3-5 minutes, till slightly browned.

*note: I added cheddar cheese to the top of the potato in this recipe (thus de-veganizing it), but we found that the cheese added nothing to the flavor of the dish, so I feel it's best to omit it.

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